Fig, thyme and creme fraiche tartlets

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: Bovlei Centenary Collection Shiraz Mourvèdre 2005, with ripe black fruit, pepper and spice on the nose, and a palate that is sweet and juicy, yet dense and full-bodied.

Fig, thyme and creme fraiche tartlets

Serves: 4
Cooking Time: 1 hour 40mins


  • 120g (1 cup) cake flour
  • 2,5ml (½ tsp) salt
  • 15ml (1 tbsp) fresh thyme, finely chopped
  • 50g butter, cubed
  • 60ml (¼ cup) water
  • 80g Danish feta, cubed
  • 2 ripe figs, sliced
  • 2 large eggs
  • 5ml (1 tsp) fresh chives, finely chopped
  • 80ml (1/3 cup) crème fraîche
  • 20ml (4 tsp) fresh cream
  • salt and freshly ground black pepper, to taste



To make the pastry, mix the flour, salt and thyme together in a mixing bowl. Work the butter in with your fingertips until the mixture is the texture of fine breadcrumbs. Add the water and work to form a dough. Wrap in plastic wrap and refrigerate for about 30 minutes.


Roll out the pastry and line 4 round fluted tart tins, 8cm in diameter. Trim any excess pastry from the edges and prick the bases with a fork. Refrigerate for 30 minutes.


Preheat the oven to 180°C. Divide the feta and figs between the pastry cases. Combine the eggs, chives, crème fraîche, cream and seasoning in a bowl and mix well. Pour into the cases and bake until golden, about 25 minutes.


Remove the tarts from the oven and allow to cool. Serve at room temperature.


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